Sarah's strapless Vera Wang gown was from the Vera Wang Bridal Salon at Saks Jandel, in Chevy Chase. "I wanted a dress that looked good on me and was also really, really comfortable," she says. Bob wore a Joseph Abboud suit from Hannelore's of Old Town, in Alexandria.

Bishop John Bryson Chane officiated at the ceremony at D.C.'s All Souls Memorial Episcopal Church. Afterward, buses transported guests to the reception. The couple created mix CDs for the drivers to play during the ride.

Sarah and Bob gave guests vanilla beans from Madagascar in plastic sleeves as favors, along with typed descriptions of the vanilla's origins. Wedding coordinator Jennifer Stiebel attached each guest's favor and escort card to a clothesline.

Ann Amernick, the executive pastry chef and co-owner of Palena, one of Sarah and Bob's favorite Cleveland Park restaurants, created the cake. It was decorated with fresh flowers and featured different flavors of cake: coconut, chocolate toffee, and vanilla.

The dinner buffet included a trio of chilled gazpachos, along with entrées like citrus salmon and black bean ravioli. Bob's favorite hors d'oeuvre: the lollipop lamb chop drizzled in balsamic-vanilla syrup.

The centerpieces included fully opened pink peonies, apricot-hued garden roses, and green hydrangeas. "All those gorgeous flowers and the natural beauty of the place made the reception feel very Great Gatsby-esque," says Sarah. The reception was held at Stronghold Mansion located on Sugarloaf Mountain.